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A tangy, sweet beet dish that’s been a family tradition for generations. This recipe is based on Grandma’s original, with a few tweaks to balance the sweetness.

Ingredients

• 3/4 cup white sugar (cut down to scant 1/4 cup — way too sweet!)
• 4 tsp cornstarch
• 1/3 cup white vinegar (or cider vinegar)
• 1/3 cup water (or reserved beet liquid)
• 2 (15 oz) cans sliced beets, drained (used 1 can but made same amount of sauce)
• 3 tbsp butter
• 1/4 tsp salt
• 1/4 tsp pepper

Directions

1. In a saucepan, combine sugar, cornstarch, vinegar, and water (or beet liquid).
2. Bring to a boil and cook for 5 minutes.
3. Add beets to the liquid, reduce to low heat, and simmer for 30 minutes.
4. Stir in butter, salt, and pepper.
5. Serve warm or chilled.

Harvard Beets for the Freezer (or Right Away)

• Prep Time: 5 mins
• Total Time: 45 mins
• Servings: 6

Ingredients

• 1/2 cup sugar
• 1 1/2 tsp cornstarch
• 1/4 cup cider vinegar
• 1/4 cup water
• 3 cups beets, cooked and cubed
• 2 tbsp butter

Instructions

1. Mix sugar, cornstarch, vinegar, and water in a pot and boil 5 minutes, stirring often.
2. Add beets and toss to coat.
3. For freezing: package in quart-size container; add butter when reheating.
4. For immediate serving: let stand 30 minutes, then add butter and reheat.

Serves: 6